Samoa Truffles
Delightful no-bake truffles made with coconut, dulce de leche, and chocolate.
Equipment
- Mixing bowl For combining ingredients.
- Baking sheet To freeze truffles.
- Parchment paper To prevent sticking.
- Microwave For melting chocolate.
- Ziplock Bag For drizzling chocolate.
Ingredients
Main Ingredients
- 7 ounces sweetened shredded coconut
- 1 can dulce de leche (14 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1 box Nilla Wafer cookies, crushed (14 ounces, about 3 cups crushed)
- 16 ounces Ghirardelli dark chocolate wafers
Instructions
- In a large bowl, mix together the shredded coconut, dulce de leche, sweetened condensed milk, and crushed Nilla Wafer cookies until well combined.
- Line a baking sheet with parchment paper. Scoop one tablespoon of the mixture and place it onto the parchment paper. Repeat this step until all the mixture is used. Place the baking sheet in the freezer and freeze for about 30 minutes.
- Melt the chocolate wafers according to the package directions, about 1 ½ minutes in the microwave, stirring every 30 seconds.
- Dip the bottom of each truffle in the melted chocolate and return them to the parchment paper.
- Once all the truffles are dipped, put the remaining chocolate into a small ziplock bag. Snip off the corner and drizzle it over the truffles.
- Store the truffles in the refrigerator or freezer in an airtight container.
Notes
For a variation, roll the truffles in chopped nuts or sprinkles before the chocolate sets.